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Cooking receipe to make roast loin of pork with cider and mustard gravy and sweet roast vegetables under category Aga Recipes. You may find some video clips related to this receipe below.
roast loin of pork with cider and mustard gravy and sweet roast vegetables
1.5kg loin of pork chined and with the crackling deeply scored
olive oil
salt
Sweet roast vegetables:
6 tbsp olive oil or sunflower oil according to taste
1.2kg mixed root vegetables such as parsnips sweet potato raw beetroot carrots celeriac peeled and cut into 50mm chunks
cider and mustard gravy:
250m1 dry cider
2 tbsp wholegrain mustard
salt and freshly ground black pepper 150m1 double cream
vegetable water or stock
aga equipment:
small roasting tin with low rack on third set of runners in roasting oven
Ask the butcher to cut through the chine bone for you or to remove it completely. This makes carving very rnuch easier.
Place the pork crackling side up on the rack in the roasting tin and brush lightly with olive oil.
Sprinkle with salt rubbing it gently into the crackling then roast for about 1 hour and 15 minutes (55 minutes per kilo).
Place a separate roasting tin on the floor of the roasting ovenwhen the meat goes in with 6 tbsp oil in the bottom cough to just cover the base of the pan.
Turn the prepared vegetables over in the hot oil the colour from the beetroot may bleed lightly on to the other vegetables but they will all brown in the ovenso it doesnt matter.
Roast on the floor of the ovenfor about 1 hour urning once or twice.
Rest the pork for 15 minutes before carving removing the rack from the tin. Place the roasting tin on the boiling plateadd the idcr and stir.
Cook until the liquid has reduced by half stirring up any sediment from the bottom of the tin during cooking.
Add the mustard season to taste then add the cream.
Continue cooking for 1 to 2 minutes then thin the gravy as required with one or two ladlefuls (vegetable water or stock.
Check the seasoning once again.
Carve the pork into thin slices and serve with the crackling and root vegetables spooning the cider and mustard gravy over the meat.
A loin of pork was the first joint that I roasted in my aga the crackling was prrfect and the results have coloured my expectations of aga roasts ever since. The constant available heat of the aga is ideal for roasting vegetables roast carrots and beetroots are so delicious!
Serves 6
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